Smooth Texture Oven-Baked Bacon Omelet

Smooth Texture Oven-Baked Bacon Omelet （ベーコンオムレツ）

What kind of dish is Smooth Texture Oven-Baked Bacon Omelet ?

This omelet is made by frying rape blossoms harvested in spring, shimeji mushrooms, and bacon, then mixing them into egg mixture, pouring it into a mold, and baking it in the oven.

This recipe also uses a high amount of milk, which prevents the batter from becoming dry and gives it a smooth, pudding-like texture.

In Japan, omelets are made with eggs, heavy cream, and milk, and are topped with ketchup or demi-glace sauce.

This is a very popular breakfast item served at hotels. In Japan, soft-boiled eggs are preferred, so the inside of these omelets is runny.

Meanwhile, in Japanese homes, omelets are also popular, made by frying ground beef and mixed vegetables, seasoning them with ketchup, and wrapping them in a thin egg omelet.

Baking omelet in the oven is a bit unusual in Japan, but I like this method.

It’s easy, and once you put it in the oven, you can do other things while it bakes.

If you make it this way, you won’t have to worry about it being undercooked or losing its shape when you flip it.

Omelettes from around the world

The appeal of omelet is the variety of ingredients and cooking methods.

• France
  • Mont Saint-Michel, said to be the birthplace of the omelette, is famous for its fluffy Mont Saint-Michel omelette made with meringue.
• Spain
  • Spanish omelets (tortillas) are made with plenty of potatoes and cooked in a frying pan. Spanish omelets (tortillas) are round and thick, and are cooked thoroughly throughout. It is often served at room temperature as a tapa.
• America
  • Green peppers and cheese are essential ingredients in the American Denver omelette. Denver omelets and Mont Saint-Michel omelets are semicircular.
• Berlin
  • The Berlin omelette is called Hoppel poppel. It’s a home-cooked dish made with potatoes, ham, and whatever other ingredients are in the fridge at the time. Unlike other omelets, it looks more like scrambled eggs.

NUTRITION FACTS : Smooth Texture Oven-Baked Bacon Omelet

• 675 Calories Protein 43.3 g Total Fat 48.5 g Total carbohydrates 18.5 g Sodium 4.9 g

INGREDIENTS : Smooth Texture Oven-Baked Bacon Omelet

(Use a 15cm x 15cm mold)　

• Bacon (50g)
• Nano hana (rape blossom) or spinach (90g)
• Shimeji mushrooms (50g)
• Garlic (3g)
• 3 eggs
• Milk (150g)
• Consommé powder (6g)
• Cheese (30g) or grated cheese (8g) 　Use your favorite cheese.

Nano hana (rape blossom) is an essential ingredient in spring in Japan. It is similar to spinach but has a slightly bitter taste. Nanohana is commonly used in tempura and ohitashi. The seeds of nanohana are the raw material for canola oil.

How to make Smooth Texture Oven-Baked Bacon Omelet

1. Cut the bacon into strips.
2. Wash the rape blossoms (or spinachi) and cut them into 2cm lengths.
3. Cut off the bottom parts of the shimeji mushrooms.
4. Slice the garlic.
5. Fry the bacon, rape blossoms (or spinachi) , shimeji mushrooms, and garlic in oil.
6. When the vegetables are soft, turn off the heat and let cool.
7. Mix the vegetables, eggs, milk, consomme, and cheese.
8. Pour into a mold. (It will be easier to remove from the mold if you line it with parchment paper. The mixture will expand during baking, so keep the egg mixture about 80% full of the mold.)
9. Preheat the oven to 200°C.
10. Bake the omelet at 200°C for 20 minutes, then reduce the temperature to 170°C and bake for 15 minutes.

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